Traditionally the termcaviarrefers only toroefrom wildsturgeonin theCaspianandBlack Seas[2](Beluga, Ossetra and Sevruga caviars). Depending on the country,caviarmay also be used to describe the roe of otherfishsuch as salmon, steelhead, trout, lumpfish, whitefish,[3]and other species of sturgeon.[4][5]

Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. In 2012, caviar sold for $2,500 per pound, or $3,000 to $5,500 per kilo.

The term is also used to describe dishes that are perceived to resemble caviar, such as "eggplant caviar" (made from eggplant or aubergine) and "Texas caviar" (made from black-eyed peas).

Varieties

The four main types of caviar areBeluga,Sterlet,Ossetra, andSevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan. Wild caviar production was suspended in Russia between 2008 and 2011 to allow wild stocks to replenish. Azerbaijan and Iran also allow the fishing of sturgeon off their coasts. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. It is followed by the small goldensterletcaviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Next in quality is the medium-sized, gray to brownish osetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar.

Cheaper alternatives have been developed from the roe ofwhitefishand theNorth Atlanticsalmon. In the wake of overfishing, the harvest and sale of black caviar was banned in Russia in 2007 but resumed in 2010, limited to 150 kg (330 lbs).